In Persia (modern day Iran) pistachio trade and ownership of pistachio groves meant riches and high status. Apparently, the Queen of Sheba, who demanded all her land's production of pistachios was meant only for herself and her court. Alexander the Great (334-323 BC) through his conquests the nut reached Greece. Later, under the rule of Roman Emperor Tiberius, the nut was also introduced to Italy and Spain. The Venetian Republic, in particular had close trade ties with Syria one of the main cultivation areas for the pistachio. The goods then reached Northern and Central Italy via the sea trade routes.
Pistachios are highly prized and cultivated nut in California's Central Valley due to the fertile soil, hot dry climate and moderately cold winters which makes for perfect growing conditions. In 1929 American botanist William E. Whitehouse went to Persia (Iran) to collect pistachios. He collected 20 lbs. of selected nuts and returned to the USA in 1930. Within a year, the first test plots were planted, however the trees take 7 to 10 years to mature so it was quite sometime before Whitehouse new what would happen. Of all those nuts he collected only one proved useful and they named that one the Kerman tree. After many years of experimenting, the pistachio industry finally took hold. Pistachios are wind pollinated as opposed to bee pollinated. Just one male tree is required to pollinate up to 30 female trees. The crop has been a huge success with the first commercial crop in 1976. The United States is currently the world leader in pistachio production having surpassed Iran in 2010. Sales are booming and we export over 270 million pounds.
Today, the states of California, Arizona and New Mexico represent 100% of the U. S. commercial pistachio production.
For health benefits I have read that pistachios contain more potassium which can lower levels of stress hormone cortisol than any other nut. They say eating pistachios may help lower cholesterol and reduce the risk of cancer. Pistachios are excellent source of phytosterols, plant compounds that have been found to decrease levels of LDL (bad) cholesterol and they are packed with cancer-fighting antioxidants.
I hope you enjoy the recipes listed below and enjoy those pistachio nuts. Obviously, all pistachios in the recipes will be shelled.
Pistachio Cheese Appetizer
1 cup pistachios
1 (8 oz.) package cream cheese, soft
1 cup sharp Cheddar cheese, grated
2 Tbl. olive oil
4 Tbl. mayonnaise
2 Tbl. fresh lime juice
2 serrano chilies, stemmed, seeded and finely minced
1/2 cup fresh cilantro
salt and freshly ground black pepper
1/4 cup pistachios, finely chopped - garnish
2 Tbl. fresh parsley, chopped, garnish
Into a food processor combine the 1 cup pistachios, cream cheese, olive oil, mayonnaise, lime juice, chilies, cilantro, salt and pepper processing to smooth. Place this mixture into a bowl and stir in grated Cheddar cheese to combine. Place this mixture into a serving dish and sprinkle on the 1/4 cup of pistachios and parsley. Serve with baguette slices and/or crackers. Note: I have purchased and used the black pepper pistachios for this recipe and love them.
Orange Pistachio Muffins - a great breakfast treat
3/4 cup sugar
1/2 cup butter, soft
2 eggs
1/2 tsp. orange zest
1 cup plain Greek yogurt
1/4 cup fresh orange juice
2 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup pistachios, coarsely chopped
Streusel topping
1/4 cup all purpose flour
2 Tbl. butter, soft
2 Tbl. sugar
1/2 tsp. cinnamon
1/4 cup pistachios, chopped
Preheat oven to 375 degrees. Into a bowl of electric mixer cream butter and sugar to fluffy. Add eggs, orange zest along with yogurt and orange juice. Into a bowl combine flour, baking soda and salt mixing to combine. Add this mixture to the yogurt mixture and blend to combine, but don't overmix. Stir in pistachios and spoon into paper-lined muffin cups about 2/3 full. Into a bowl combine streusel mixture stirring to combine and sprinkle on top of muffins. Bake for about 12 to 14 minutes or until pick inserted comes out clean, please don't overbake either.
Meat Terrine with Pistachios
1 1/4 cups fresh breadcrumbs
1/2 cup whole milk
3 Tbl. brandy
1 medium onion, finely chopped
3 garlic cloves, finely minced
salt and freshly ground black pepper
1/2 lb. chicken livers, cleaned and rinsed in cold water
3/4 pound ground pork
3/4 pound ground veal (I use ground turkey, as we no longer eat beef)
1/4 cup prunes, chopped
1/4 cup shelled pistachios
2 eggs
2 tsp. fresh thyme, chopped
1/4 cup fresh parsley, chopped
Cumberland Sauce - love this sauce
1 cup red currant jelly
1 Tbl. shallots, finely chopped
1 Tbl. orange zest
1 Tbl. lemon zest
1 tsp. fresh ginger, grated
1 tsp. Dijon
1/2 cup port wine
2 Tbl. orange juice
1 Tbl. lemon juice
salt and freshly ground black pepper
pinch of cayenne pepper
pinch of cayenne pepper
Preheat oven to 475 degrees. Soak the bread crumbs in the milk. Into a saute pan, add a drizzle of olive oil and small pat of butter, add onions and garlic cooking to soften. Place the chicken livers into a blender and pulse, transfer to a large bowl adding the pork, veal, prunes, pistachios, thyme, eggs, brandy and soaked bread crumb mixture, parsley, season with salt and pepper. Add in the sauteed onions and garlic and with your hands mix the mixture until just combined. Transfer to a 8-inch glass loaf pan, cover with foil and bake about 55 minutes. Remove and let rest about 10 minutes before turning out and slicing. Sauce; into a saucepan add melt the jelly then add shallots, zests, and ginger. Mix the mustard with the wine and add to saucepan. Add orange and lemon juice and simmer about 15 minutes, season with salt, pepper and cayenne. Serve with Cumberland sauce and slices of baguette.
Caramelized Brussels Spouts with Pistachios
2 lbs. fresh Brussels sprouts, trimmed and sliced in half
1/2 shallot, finely minced
2 Tbl. fresh lemon juice
1 tsp. lemon zest
1/2 cup shelled unsalted pistachios
Into a large saute pan, add a drizzle of olive oil and pat of butter. Add shallots and saute to soften, add Brussels sprouts and cook until caramelized and fork tender, add pistachios and cook about 3 minutes. Season with lemon juice, zest, salt and pepper.
Asparagus with Orange and Pistachios
2 lbs. fresh asparagus, trimmed
1/4 cup pistachios, rough chopped
1/2 cube of butter
1/4 cup fresh orange juice
2 tsp. orange zest
salt and freshly ground black pepper
Into a steamer add asparagus and steam until just tender, about 4 to 5 minutes. Remove from heat and keep warm. Into a saute pan, add butter and pistachios and cook about 4 minutes until lightly browned, stir in orange juice, ans zest and reduce slightly. Place asparagus onto serving platter and pour over sauce, season with salt and pepper.
The Most Delicious Chicken Salad with Pistachios
2 1/2 cups poached chicken breast, cooled and shredded
1/2 cup dried Turkish apricots, chopped
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup pistachios, rough chop
3 scallions, chopped including green part
2 celery stalks, thinly sliced
1 tsp. horseradish (optional, but I love it)
1 tsp. Dijon
1 tsp. honey
salt and freshly ground black pepper
Place the mayonnaise, sour cream, horseradish, Dijon and honey into a bowl and whisk to combine. Into another bowl, add chicken, apricots, pistachios, celery, scallions, salt and pepper tossing to combine. Mix in dressing and if you require more dressing add a touch more mayonnaise and sour cream. Taste and adjust seasonings. Pile onto croissants and top with crisp lettuce.
Pistachio Potato Salad
The Most Delicious Chicken Salad with Pistachios
2 1/2 cups poached chicken breast, cooled and shredded
1/2 cup dried Turkish apricots, chopped
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup pistachios, rough chop
3 scallions, chopped including green part
2 celery stalks, thinly sliced
1 tsp. horseradish (optional, but I love it)
1 tsp. Dijon
1 tsp. honey
salt and freshly ground black pepper
Place the mayonnaise, sour cream, horseradish, Dijon and honey into a bowl and whisk to combine. Into another bowl, add chicken, apricots, pistachios, celery, scallions, salt and pepper tossing to combine. Mix in dressing and if you require more dressing add a touch more mayonnaise and sour cream. Taste and adjust seasonings. Pile onto croissants and top with crisp lettuce.
Pistachio Potato Salad
3 lbs. red potatoes, do not peel but remove any spots or blemishes with a sharp knife
1/2 red onion, slivered
3 celery stalks, sliced including leafy part
4 scallions, thinly sliced on diagonal including green part
1 small to medium carrot, peeled and grated
1/2 cup fresh parsley, chopped
1/4 cup pistachios, rough chopped
salt and freshly ground black pepper
Dressing
1 cup mayonnaise - possibly more depending on how moist you like your salad
1/4 cup sour cream
2 tsp. white wine vinegar
4 hard boiled eggs, cooled and mashed
2 tsp. Dijon
salt and freshly ground black pepper
salt and freshly ground black pepper
Into a pot of boiling salted water add potatoes and cook until tender, drain well and then slice into large chunks. Place into a large bowl and add 1 tsp. white wine vinegar and stir. Cool potatoes. Into the potatoes add red onion, celery, carrot, scallions, parsley, salt and pepper. Dressing; into a bowl add the mashed eggs, mayonnaise, sour cream, vinegar and Dijon, season with salt and pepper and pour dressing over potato mixture. mixing to combine. Stir in pistachios, taste and adjust seasonings. Cover and chill.
Tuna, Pasta and Pistachio Salad
1 lb. penne pasta
2 red bell peppers, seeded and chopped
2 cans albacore tuna, drained
1/2 small red onion, slivered
2 Tbl. capers, chopped
1 English cucumber, sliced in half lengthwise and sliced into half moons
1/2 cup feta cheese, crumbled
2 scallions, thinly sliced including green part
1/2 cup pistachios
1/4 cup fresh parsley, chopped
Vinaigrette
1/3 cup red wine vinegar
2 tsp. fresh lemon juice
2 garlic cloves, finely minced
1 tsp. sugar
2 tsp. dried oregano
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
Into a pot of boiling salted water add pasta and cook al dente, drain well and refresh in an ice bath. Drain well again and pat dry with paper towels. Add to a large bowl and drizzle with just a touch of olive oil, toss to combine. Add remaining salad ingredients. Vinaigrette; into a container with a lid add ingredients and shake well to combine, taste and adjust flavorings. Pour some dressing over salad and toss to combine.
Crisp Greek Red Radish and Pistachio Salad
2 bunches of red radishes, cut into quarters
2 tsp. fresh lemon zest
Juice of 1 lemon
1 shallot, finely minced
salt and freshly ground black pepper
1/4 cup pistachios. left whole and lightly toasted and cooled
1/4 cup fresh mint leaves, chiffonade
Extra virgin olive oil
Into a bowl combine the radishes, shallot, zest, juice and drizzle with olive oil, tossing to combine. Taste and adjust flavorings. Season with salt and pepper tossing in pistachios and mint mixing to combine. Place into serving bowl.
Crisp Greek Red Radish and Pistachio Salad
2 bunches of red radishes, cut into quarters
2 tsp. fresh lemon zest
Juice of 1 lemon
1 shallot, finely minced
salt and freshly ground black pepper
1/4 cup pistachios. left whole and lightly toasted and cooled
1/4 cup fresh mint leaves, chiffonade
Extra virgin olive oil
Into a bowl combine the radishes, shallot, zest, juice and drizzle with olive oil, tossing to combine. Taste and adjust flavorings. Season with salt and pepper tossing in pistachios and mint mixing to combine. Place into serving bowl.
Green Salad With Pistachios
5 cups mixed baby greens; including watercress, arugula, spinach, etc.
1 Granny Smith apple, peeled, cored and thinly sliced (spritz with lemon juice)
2 medium oranges, peeled removing white part and segmented
1/2 cup blue cheese, crumbled (I like Maytag)
1 cup pistachios, lightly toasted
4 sliced thick cut bacon, sliced
2 scallions, thinly sliced including green part
1/2 cup fresh parsley, chopped
croutons
Vinaigrette
1 garlic clove, finely minced
2 tsp. Dijon
2 Tbl. honey
1 Tbl. balsamic vinegar
1/2 cup orange juice
3/4 cup extra virgin olive oil
salt and freshly ground black pepper
Vinaigrette; into a food processor add ingredients except oil and pulse to combine, with motor running drizzle oil through funnel to combine, taste and adjust seasonings. Salad; into a saute pan add bacon and cook until browned and crisp, remove to paper towels. Onto a platter, add greens, apple, oranges, cheese, pistachios, scallions, parsley and bacon. Drizzle over dressing and top with croutons.
Delicious Chicken Breasts with Pistachios
4 chicken breasts, boneless and skinless
2 cups chicken stock (good quality)
1 small onion, finely chopped
1 small red bell pepper, chopped
1 large carrot, peeled and chopped
2 garlic cloves, finely minced
1/2 cup EACH; dried apricots, chopped; golden raisins and dried figs chopped
3 Tbl. orange marmalade
1 Tbl. grainy mustard
1/2 tsp. curry paste
pinch of red pepper flakes
1/2 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. ground cloves
4 Tbl. fresh parsley, minced
2 Tbl. fresh mint, minced
2 Tbl. fresh lemon juice
Into a large saute pan, add a good drizzle of oil, then add chicken pieces and saute until golden brown on each side, remove and keep warm. If need be add more oil then add onion, bell pepper, carrot and garlic cooking to soften. Add chicken stock and bring to a boil then reduce to simmer. Add dried fruit. Into a bowl, mix marmalade, mustard, curry, cumin, cinnamon, cloves and lemon juice, add to pan and stir to combine. Add back chicken breasts and reduce sauce, stir in parsley, and mint. Place chicken mixture onto serving platter with sauce. Serve with steamed rice and Naan bread.
Pistachio Crusted Cod with Tarter Sauce
1/2 cup chopped pistachios
2 tsp. seafood seasoning
salt and freshly ground black pepper
1/2 cup all purpose flour
1/2 cup milk
2 lbs. cod fillets
Fresh parsley
Fresh chives, minced
Sauce
1 cup mayonnaise
2 Tbl. pickle relish
1 Tbl. grainy mustard
1 Tbl. pickled jalapenos, minced
1 Tbl. fresh lemon juice
2 tsp. Old Bay seasoning
1 scallion, finely minced including green part
salt and freshly ground black pepper
Fresh chives, minced
Sauce
1 cup mayonnaise
2 Tbl. pickle relish
1 Tbl. grainy mustard
1 Tbl. pickled jalapenos, minced
1 Tbl. fresh lemon juice
2 tsp. Old Bay seasoning
1 scallion, finely minced including green part
salt and freshly ground black pepper
Sauce; into a bowl mix ingredients, cover and refrigerate until ready to serve. Into shallow bowls, add the flour with seafood seasoning, salt and pepper. Milk to one bowl and chopped pistachios to another. Into a large saute pan add canola oil and heat. Dip the cod pieces into the flour mixture, then the milk mixture, then the pistachios pressing to adhere. Place fish into hot oil and cook about 5 minutes per side. Remove to serving platter and garnish with parsley and chives. Serve with hot crispy french fries and crunchy crisp coleslaw. Note: this cod and sauce are good on a high quality bun lightly toasted with crisp lettuce, slivers of red onion, and ruby red tomato slices, served with a icy cold beer.
Grilled Steaks with Pistachio Butter
Butter
1 cup fresh basil leaves
1/2 cup pistachios, lightly toasted
1 Tbl. fresh lemon juice
2 garlic cloves, finely minced
4 Tbl. fresh parsley, minced
2 sticks butter, soft
salt and freshly ground black pepper
6 nice thick Rib eye steaks
Into a food processor add basil, pistachios, lemon juice, garlic and butter and process until blended. Place this mixture onto plastic wrap on a work surface spreading into a long about 1-inch diameter. Wrap up tightly into a log and place in freezer for a while. Remove butter when you are getting ready to grill your steaks. Grill your steaks to desired doneness and place onto serving platter. Slice rounds of butter and place on steaks to gently melt. Serve with hot twice baked potatoes, garden salad, crunchy garlic bread and some wine.
Mediterranean Chicken, Couscous and Pistachios
6 chicken breasts, skinless and boneless
1 large onion, diced
3 garlic cloves
1 tsp. ground cumin
salt and freshly ground black pepper
1 cup pomegranate juice
2 cups chicken stock (good quality)
1/4 cup each fresh parsley and fresh cilantro
Couscous
2 cups couscous
2 1/2 cups chicken stock (good quality)
2 Tbl. oil
1/4 cup dried currents
1 small red bell pepper, seeded and diced
1/4 cup pistachios
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
Season chicken with salt and pepper and place into a large deep sided saute pan drizzled with oil. Brown the chicken on both sides and remove from pan and set aside. Add more oil if needed and saute the onions and garlic to soft. Add remaining ingredients except parsley and cilantro and add back browned chicken, bring to a boil and cook for about 10 minutes, then lower heat to simmer and cook about 45 minutes. Couscous; bring chicken stock to a boil then stir in couscous, red pepper, salt, pepper, currants and oil. Remove from heat and cover letting rest 10 minutes. When ready to serve couscous fluff with a fork and stir in parsley and pistachios. When chicken is cooked, stir in parsley and cilantro. Place couscous into a serving bowl and place chicken onto a serving platter. Serve with grilled zucchini and a tossed salad.
Grilled Steaks with Pistachio Butter
Butter
1 cup fresh basil leaves
1/2 cup pistachios, lightly toasted
1 Tbl. fresh lemon juice
2 garlic cloves, finely minced
4 Tbl. fresh parsley, minced
2 sticks butter, soft
salt and freshly ground black pepper
6 nice thick Rib eye steaks
Into a food processor add basil, pistachios, lemon juice, garlic and butter and process until blended. Place this mixture onto plastic wrap on a work surface spreading into a long about 1-inch diameter. Wrap up tightly into a log and place in freezer for a while. Remove butter when you are getting ready to grill your steaks. Grill your steaks to desired doneness and place onto serving platter. Slice rounds of butter and place on steaks to gently melt. Serve with hot twice baked potatoes, garden salad, crunchy garlic bread and some wine.
Mediterranean Chicken, Couscous and Pistachios
6 chicken breasts, skinless and boneless
1 large onion, diced
3 garlic cloves
1 tsp. ground cumin
salt and freshly ground black pepper
1 cup pomegranate juice
2 cups chicken stock (good quality)
1/4 cup each fresh parsley and fresh cilantro
Couscous
2 cups couscous
2 1/2 cups chicken stock (good quality)
2 Tbl. oil
1/4 cup dried currents
1 small red bell pepper, seeded and diced
1/4 cup pistachios
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
Season chicken with salt and pepper and place into a large deep sided saute pan drizzled with oil. Brown the chicken on both sides and remove from pan and set aside. Add more oil if needed and saute the onions and garlic to soft. Add remaining ingredients except parsley and cilantro and add back browned chicken, bring to a boil and cook for about 10 minutes, then lower heat to simmer and cook about 45 minutes. Couscous; bring chicken stock to a boil then stir in couscous, red pepper, salt, pepper, currants and oil. Remove from heat and cover letting rest 10 minutes. When ready to serve couscous fluff with a fork and stir in parsley and pistachios. When chicken is cooked, stir in parsley and cilantro. Place couscous into a serving bowl and place chicken onto a serving platter. Serve with grilled zucchini and a tossed salad.
Salmon with Pistachio Crust
4 (8 oz.) 1-inch thick salmon fillets
salt and freshly ground black pepper
1/4 cup mayonnaise
1/2 cup finely chopped pistachios
2 scallions, sliced on diagonal including green part (garnish)
2 scallions, sliced on diagonal including green part (garnish)
Sauce
1 shallot, finely chopped
1 cup heavy whipping cream
2 tsp. fresh lemon zest
salt and pinch of cayenne
Preheat oven to 375 degrees. Place the fish onto a lightly greased baking sheet and season with salt and pepper. Spread the mayonnaise on top of each salmon fillet and sprinkle on pistachios. Bake fish for about 15 minutes. Sauce; into a saucepan, add a drizzle of oil and add shallots, stirring until softened. Add cream, zest, salt and cayenne bringing to a boil, then reduce to simmer cooking about 7 minutes, stirring occasionally. Place the fish onto serving platter and serve with sauce, garnish with scallions.
Tuna Steaks with Pistachios and Fruit Salsa - I used to make this for catering and it was always a hit
Salsa
1 small English cucumber, peeled and diced
1 large ripe papaya, peeled and diced
1 ripe mango, peeled and diced
2 red chili peppers, seeded and minced
1/2-inch piece fresh ginger, peeled and grated
1 small red onion, finely chopped
Dressing
Zest of 2 limes
Juice of 2 limes
2 Tbl. fresh orange juice
2 Tbl. Thai fish sauce
1/4 cup oil
2 Tbl. honey
salt and freshly ground black pepper
pinch of red pepper flakes
6 Tuna steaks
1 cup pistachios, finely chopped
oil
salt and freshly ground black pepper
Dressing; into a jar with lid add the lime juice, zest, orange juice, fish sauce, oil, honey, salt, pepper and red pepper flakes and with lid on shake well to combine, taste and adjust flavorings. Salsa; place the salsa ingredients into a bowl and pour over dressing and toss to combine. Cover and refrigerate until service. Tuna; heat your grill and brush steaks with oil, season with salt and pepper and press pistachios into tuna steaks on one side. First, place the pistachio side of the steaks down onto grill down to cook for a few minutes, then carefully turn and continue to cook tuna to desired doneness. Remove salsa from refrigerator. Place grilled tuna onto a serving platter and serve with salsa, steamed white rice and black beans.
Tuna Steaks with Pistachios and Fruit Salsa - I used to make this for catering and it was always a hit
Salsa
1 small English cucumber, peeled and diced
1 large ripe papaya, peeled and diced
1 ripe mango, peeled and diced
2 red chili peppers, seeded and minced
1/2-inch piece fresh ginger, peeled and grated
1 small red onion, finely chopped
Dressing
Zest of 2 limes
Juice of 2 limes
2 Tbl. fresh orange juice
2 Tbl. Thai fish sauce
1/4 cup oil
2 Tbl. honey
salt and freshly ground black pepper
pinch of red pepper flakes
6 Tuna steaks
1 cup pistachios, finely chopped
oil
salt and freshly ground black pepper
Dressing; into a jar with lid add the lime juice, zest, orange juice, fish sauce, oil, honey, salt, pepper and red pepper flakes and with lid on shake well to combine, taste and adjust flavorings. Salsa; place the salsa ingredients into a bowl and pour over dressing and toss to combine. Cover and refrigerate until service. Tuna; heat your grill and brush steaks with oil, season with salt and pepper and press pistachios into tuna steaks on one side. First, place the pistachio side of the steaks down onto grill down to cook for a few minutes, then carefully turn and continue to cook tuna to desired doneness. Remove salsa from refrigerator. Place grilled tuna onto a serving platter and serve with salsa, steamed white rice and black beans.
Pistachio and Garbanzo Bean Salad
1 can of garbanzo beans, rinsed and drained well
3/4 cup of fresh cilantro, chopped
1/2 cup fresh parsley, rough chop
2 large ruby red tomatoes, quartered
3 to 4 scallions, thinly sliced on diagonal including green part
1/2 cup Greek yogurt (plain)
2 tsp. fresh lemon juice
1 tsp. fresh lemon zest
salt and freshly ground black pepper
pinch of red pepper flakes
1/2 cup pistachios, rough chopped
Romain lettuce, rough chopped
Croutons
Place the romaine lettuce into a large bowl, add cilantro, parsley, scallions and toss to combine. Into a bowl add yogurt, lemon juice, zest, salt, pepper, red pepper flakes and mix to combine, taste and adjust seasonings. Pour the dressing onto lettuce in bowl and toss to combine. Place lettuce onto serving platter and top with garbanzo beans, tomatoes, pistachios, croutons and serve with lemon wedges. This salad is great with grilled meats or fish.
Middle Eastern Rice with Pistachios - delicious and bursting with flavor
2 1/2 cups basmati rice
3 cups chicken stock (good quality)
2 cups water
2 cinnamon sticks
3 Tbl. olive oil
1/2 Tbl. peppercorns
2 onions, finely chopped
1/2 cup tomato juice
1/2 tsp. turmeric
1/4 tsp. ground cinnamon
1/4 tsp. cardamon
1/2 stick butter
1/4 cup sliced almonds, lightly toasted
1/2 cup golden raisins
1/4 cup pistachios, lightly toasted
6 dates, chopped
pinch of saffron
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
1 Tbl. fresh lemon zest
Note: you can add chicken to this and make and entree meal. You will add 1 whole chicken pieces or 4 chicken breasts, boneless and skinless. Into a saute pan, add good drizzle of oil and brown chicken if using in dish, if not disregard. Into a heavy stainless pan add olive oil and then add cinnamon sticks and whole peppercorns stirring until fragrant. Remove cinnamon sticks, and peppercorns from pan and discard. To the pan add some more oil and butter add onions cooking a few minutes, then add rice stirring to combine. Add tomato juice and simmer a couple of minutes. Add the stock and water and bring to a boil. Add turmeric, cinnamon, cardamon, saffron, raisins, dates salt and pepper. If you cooked the chicken and are using it add also to pan with rice. Cover and reduce to simmer cooking about 25 minutes or until rice has absorbed liquid. Stir in fresh parsley, pistachios, almonds and lemon zest.
Greek Pasta with Broccoli and Pistachios
2 lbs. broccoli, trimmed and cut into florets
3 garlic cloves, finely minced
2 anchovy fillets, drained and chopped
2 Tbl. small capers, rinsed
1/2 cup Greek olives, pitted and sliced in half
1/3 cup unsalted pistachios, rough chopped
1/4 cup extra virgin olive oil
1/2 tsp. red pepper flakes
salt and freshly ground black pepper
1 lb. rigatoni pasta
1/4 cup Parmesan cheese, grated
1/4 cup fresh parsley, chopped
Into a pot of boiling salted water add broccoli and cook about 3 minutes, drain well. Bring water back to a boil and add pasta, cooking al dente, drain well. Into a large saute pan, add olive oil, garlic and cook for a few minutes, add red pepper flakes, capers, anchovies and olives, stirring to combine. Add the broccoli and cooked pasta to pan stirring to combine. Season with salt and pepper, stirring to combine, add pistachios. Taste and adjust flavorings if needed. Stir in parsley and pour onto a serving platter, top with Parmesan cheese.
Yummy Sweet Potato Yum Yum with Pistachios - my mom's wonderful casserole
3 lbs. sweet potatoes
1/2 stick butter, soft
salt to taste
2 eggs, beaten
1/4 cup pure maple syrup
1/4 cup brown sugar, packed
1/4 cup buttermilk
1/3 cup heavy whipping cream
1 tsp. pure vanilla extract
2 tsp. rum
pinch of ground pumpkin pie spice
Topping
1 cup lightly roasted salted pistachios, chopped
1/2 cup light brown sugar, packed
1 cup all purpose flour
1 stick butter, melted
Preheat oven to 350 degrees. Remove peel from potatoes and cut into chunks, add to a large pan of boiling salted water and cook to soft. Drain well and add potatoes back to pan. Add butter, salt, eggs, maple syrup, buttermilk, cream, vanilla and pumpkin pie spice to potatoes and mash well to combine. Place this mixture into a buttered casserole dish. Topping; into a bowl combine flour, pistachios, sugar and butter mixing to combine. Sprinkle this mixture over top of potatoes and bake for about 45 minutes.
Summer Caprese Salad with Pistachios
Pour balsamic vinegar into a non-reactive saucepan and bring to a boil, then reduce to simmer and reduce mixture by half so you have a thick syrup, remove from heat and cool. Slice the tomatoes about 1/2-inch thick and slice the mozzarella about the same. Onto a serving platter arrange the tomatoes and mozzarella overlapping. Sprinkle with salt and pepper and drizzle on some olive oil, then drizzle the reduced balsamic over top garnishing with basil and pistachios. So very good! Summer on a plate.
Asian Pistachio Coleslaw
2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 English cucumber, halved and grated onto paper towels to absorb moisture
3 stalks celery, thinly sliced on diagonal
4 scallions, thinly sliced on diagonal, including green part
1 red bell pepper, seeded and thinly sliced julienne
1 large carrot, peeled and grated
1 small Daikon radish, peeled and julienned
1/2 cup roasted, salted pistachios
Vinaigrette
4 Tbl. vegetable oil
2 tsp. sesame oil
4 Tbl. rice wine vinegar
pinch of red pepper flakes
11/2 Tbl. soy sauce
2 Tbl. fresh lime juice
2 Tbl. honey
3 Tbl. fresh ginger, peeled and grated
Vinaigrette; into a jar with lid add all dressing ingredients shaking well to combine. Into a large bowl add cabbage and remaining ingredients tossing to combine. Pour dressing over cabbages in bowl and mix to combine, stir in pistachios.
Greek Style Roasted Cauliflower with Pistachios
1 large head cauliflower, broken into medium size florets
salt and freshly ground black pepper
1/2 cup golden raisins
1/4 cup dry vermouth, gently warmed
3 Tbl. butter
3 Tbl. oil
1/2 cup roasted unsalted pistachios
1/3 cup Greek olives, seeded and roughly chopped
pinch of red pepper flakes
Juice of 1 lemon
Zest of 1 lemon
Preheat oven to 375 degrees. Place the florets onto baking sheet and add oil, salt and pepper. Roast for about 20 minutes. When roasted, place under broiler for about 7 minutes, so they get nice and caramelized. Place raisins into a bowl and pour over warmed vermouth. Into a large saute pan add butter and drizzle of oil. Stir in pistachios, olives, red pepper flakes, lemon juice and zest. Stir in the raisins with any remaining vermouth. Remove from heat and add browned cauliflower and stir to coat.
1 tsp. pure vanilla extract
2 eggs, room temperature
pinch of salt
1 1/3 cups heavy whipping cream
Line a 9x5 loaf pan with 2 layers of plastic wrap, leaving a lot of overhang on all sides. Grind pistachios and 2 Tbl. sugar in food processor until finely chopped. Transfer the pistachio mixture to a small saucepan and add 1/2 cup milk bringing to a boil. Remove from heat and cover steeping 20 minutes. Set a fine mesh strainer over a bowl and strain, discarding solids. Stir in almond extract. Place the remaining 1/2 cup milk into a clean saucepan and scrap seeds from vanilla bean; add to milk and bring to simmer. Remove from heat, cover and steep for 15 minutes. Strain over a bowl, discarding solids and chill the vanilla mixture. Puree the strawberries with 2 Tbl. sugar in food processor to smooth. Set a fine mesh strainer over a bowl and press solids to extract juice, discard solids. Stir in the vanilla extract and set aside. Whisk the eggs, salt and remaining 1/2 cup sugar into a bowl and place over a double boiler. Beat egg mixture on high speed until it triples in volume and instant read thermometer registers 170 degrees. Remove bowl from double boiler and continue beating until thick and cool about 3 to 4 minutes. Add 1/3 of the egg mixture to each of the pistachio, strawberry and vanilla mixtures folding in just to blend. Next beat cream in a large bowl to soft peaks. Add 1/3 of the cream to each of the pistachio, strawberry and vanilla mixtures folding in just to blend. Cover vanilla and strawberry mixtures and chill. Pour pistachio mixture into pan smoothing top; cover and freeze to firm about 45 minutes. Gently pour the strawberry mixture over the pistachio layer, smoothing top and freeze 45 minutes. Finally, do the same with the vanilla mixture and freeze 4 hours. When ready to serve remove from pan and slice into pieces.
Middle Eastern Rice with Pistachios - delicious and bursting with flavor
2 1/2 cups basmati rice
3 cups chicken stock (good quality)
2 cups water
2 cinnamon sticks
3 Tbl. olive oil
1/2 Tbl. peppercorns
2 onions, finely chopped
1/2 cup tomato juice
1/2 tsp. turmeric
1/4 tsp. ground cinnamon
1/4 tsp. cardamon
1/2 stick butter
1/4 cup sliced almonds, lightly toasted
1/2 cup golden raisins
1/4 cup pistachios, lightly toasted
6 dates, chopped
pinch of saffron
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
1 Tbl. fresh lemon zest
Note: you can add chicken to this and make and entree meal. You will add 1 whole chicken pieces or 4 chicken breasts, boneless and skinless. Into a saute pan, add good drizzle of oil and brown chicken if using in dish, if not disregard. Into a heavy stainless pan add olive oil and then add cinnamon sticks and whole peppercorns stirring until fragrant. Remove cinnamon sticks, and peppercorns from pan and discard. To the pan add some more oil and butter add onions cooking a few minutes, then add rice stirring to combine. Add tomato juice and simmer a couple of minutes. Add the stock and water and bring to a boil. Add turmeric, cinnamon, cardamon, saffron, raisins, dates salt and pepper. If you cooked the chicken and are using it add also to pan with rice. Cover and reduce to simmer cooking about 25 minutes or until rice has absorbed liquid. Stir in fresh parsley, pistachios, almonds and lemon zest.
Greek Pasta with Broccoli and Pistachios
2 lbs. broccoli, trimmed and cut into florets
3 garlic cloves, finely minced
2 anchovy fillets, drained and chopped
2 Tbl. small capers, rinsed
1/2 cup Greek olives, pitted and sliced in half
1/3 cup unsalted pistachios, rough chopped
1/4 cup extra virgin olive oil
1/2 tsp. red pepper flakes
salt and freshly ground black pepper
1 lb. rigatoni pasta
1/4 cup Parmesan cheese, grated
1/4 cup fresh parsley, chopped
Into a pot of boiling salted water add broccoli and cook about 3 minutes, drain well. Bring water back to a boil and add pasta, cooking al dente, drain well. Into a large saute pan, add olive oil, garlic and cook for a few minutes, add red pepper flakes, capers, anchovies and olives, stirring to combine. Add the broccoli and cooked pasta to pan stirring to combine. Season with salt and pepper, stirring to combine, add pistachios. Taste and adjust flavorings if needed. Stir in parsley and pour onto a serving platter, top with Parmesan cheese.
Yummy Sweet Potato Yum Yum with Pistachios - my mom's wonderful casserole
3 lbs. sweet potatoes
1/2 stick butter, soft
salt to taste
2 eggs, beaten
1/4 cup pure maple syrup
1/4 cup brown sugar, packed
1/4 cup buttermilk
1/3 cup heavy whipping cream
1 tsp. pure vanilla extract
2 tsp. rum
pinch of ground pumpkin pie spice
Topping
1 cup lightly roasted salted pistachios, chopped
1/2 cup light brown sugar, packed
1 cup all purpose flour
1 stick butter, melted
Preheat oven to 350 degrees. Remove peel from potatoes and cut into chunks, add to a large pan of boiling salted water and cook to soft. Drain well and add potatoes back to pan. Add butter, salt, eggs, maple syrup, buttermilk, cream, vanilla and pumpkin pie spice to potatoes and mash well to combine. Place this mixture into a buttered casserole dish. Topping; into a bowl combine flour, pistachios, sugar and butter mixing to combine. Sprinkle this mixture over top of potatoes and bake for about 45 minutes.
Summer Caprese Salad with Pistachios
3 to 4 large ruby red tomatoes
1 lb. fresh mozzarella, sliced
1/3 cup pistachios, rough chopped
Fresh basil leaves, chiffonade
Extra virgin olive oil (good quality)
salt and freshly ground black pepper
2 cups Balsamic vinegar
Asian Pistachio Coleslaw
2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 English cucumber, halved and grated onto paper towels to absorb moisture
3 stalks celery, thinly sliced on diagonal
4 scallions, thinly sliced on diagonal, including green part
1 red bell pepper, seeded and thinly sliced julienne
1 large carrot, peeled and grated
1 small Daikon radish, peeled and julienned
1/2 cup roasted, salted pistachios
Vinaigrette
4 Tbl. vegetable oil
2 tsp. sesame oil
4 Tbl. rice wine vinegar
pinch of red pepper flakes
11/2 Tbl. soy sauce
2 Tbl. fresh lime juice
2 Tbl. honey
3 Tbl. fresh ginger, peeled and grated
Vinaigrette; into a jar with lid add all dressing ingredients shaking well to combine. Into a large bowl add cabbage and remaining ingredients tossing to combine. Pour dressing over cabbages in bowl and mix to combine, stir in pistachios.
Greek Style Roasted Cauliflower with Pistachios
1 large head cauliflower, broken into medium size florets
salt and freshly ground black pepper
1/2 cup golden raisins
1/4 cup dry vermouth, gently warmed
3 Tbl. butter
3 Tbl. oil
1/2 cup roasted unsalted pistachios
1/3 cup Greek olives, seeded and roughly chopped
pinch of red pepper flakes
Juice of 1 lemon
Zest of 1 lemon
Preheat oven to 375 degrees. Place the florets onto baking sheet and add oil, salt and pepper. Roast for about 20 minutes. When roasted, place under broiler for about 7 minutes, so they get nice and caramelized. Place raisins into a bowl and pour over warmed vermouth. Into a large saute pan add butter and drizzle of oil. Stir in pistachios, olives, red pepper flakes, lemon juice and zest. Stir in the raisins with any remaining vermouth. Remove from heat and add browned cauliflower and stir to coat.
Cherry and Pistachio Crisp
2 lbs. pitted cherries, thaw if using frozen ones
1/2 cup brown sugar, divided
1 Tbl. fresh lemon juice
2 Tbl. Kirsch (optional), but I love it
1/3 heaping cup of all purpose flour, divided
1/2 cup unsalted pistachios
1/3 cup rolled oats
1/4 cup walnuts
1/4 tsp. ground cardamon
pinch of salt
4 Tbl. butter, melted
Preheat oven to 350 degrees. Butter a 9-inch baking pan. Into a bowl add cherries, 1 Tbl sugar, Kirsch, lemon juice and 1 Tbl. flour mixing to combine. In a food processor add 1/2 cup sugar, 1/3 cup flour, pistachios, oats, walnuts, cardamon and salt pulsing until nuts are finely chopped. Stir in melted butter and sprinkle mixture over cherries. Bake about 30 minutes or until juices are bubbling and top is golden brown. Note; if it starts to get too browned lightly tent with foil. Serve with vanilla ice cream, cherry ice cream or freshly whipped cream with a little Kirsch whipped in.
Bark Candy with Dried Fruit and Pistachios - this is so easy to make and I always make a big batch for Christmas. You can also leave out the fruit and nuts and sprinkle on crushed peppermint candy
24 oz. bittersweet chocolate, finely chopped or you can use white chocolate (use a good quality it does make a difference)
3/4 cup roasted pistachios, rough chop
3/4 cup dried cherries or dried cranberries
1/2 cup dried Turkish apricots, chopped
1 tsp. orange zest
Line a baking sheet with parchment paper. Melt the chocolate over a double boiler and stir with rubber spatula until it melts, stir in the orange zest. Pour the chocolate onto parchment lined baking sheet spreading about 1/4-inch thickness using an offset spatula. Evenly sprinkle with apricots, cherries and pistachios gently pressing lightly into chocolate. Let set up until hardened or if you can't wait you can place in refrigerator for about 20 minutes. Remove from pan and break into large pieces. Note: I add a little Pam type spray to the bottom of the parchment paper so it adheres to the baking sheet.
Pistachio Dessert - from my mom's recipe book
Crust
1/2 cup butter
1 cup water
1 cup all purpose flour
4 eggs
Filling
1 (8 oz.) package cream cheese, soft
3 cups whole milk
2 (3.4 oz.) packages pistachio instant pudding mix
1 (8 oz.) container Cool Whip
1/4 cup Chocolate syrup (good quality)
1/2 cup pistachios, rough chopped
Preheat oven to 400 degrees. Grease a 15x10x1-inch pan. Into a saucepan heat the butter and water to boiling. Stir in flour and reduce heat to low stirring vigorously for about 1 minute until mixture forms a ball, remove from heat. Beat in eggs all at once and continue beating until smooth. Spread dough into pan. Bake about 30 minutes, remove to cool about 30 minutes. Crust will be puffy but that is OK. Into a large bowl of electric mixer beat cream cheese and 1/4 cup milk on low until smooth. Add remaining milk and dry pudding mix, beating until smooth and slightly thickened. Spread over cooled crust and then spread on Cool Whip. Refrigerate uncovered about 2 hours. Just before serving drizzle over chocolate syrup and sprinkle with pistachios. Cut into pieces storing leftover in refrigerator covered.
Bark Candy with Dried Fruit and Pistachios - this is so easy to make and I always make a big batch for Christmas. You can also leave out the fruit and nuts and sprinkle on crushed peppermint candy
24 oz. bittersweet chocolate, finely chopped or you can use white chocolate (use a good quality it does make a difference)
3/4 cup roasted pistachios, rough chop
3/4 cup dried cherries or dried cranberries
1/2 cup dried Turkish apricots, chopped
1 tsp. orange zest
Line a baking sheet with parchment paper. Melt the chocolate over a double boiler and stir with rubber spatula until it melts, stir in the orange zest. Pour the chocolate onto parchment lined baking sheet spreading about 1/4-inch thickness using an offset spatula. Evenly sprinkle with apricots, cherries and pistachios gently pressing lightly into chocolate. Let set up until hardened or if you can't wait you can place in refrigerator for about 20 minutes. Remove from pan and break into large pieces. Note: I add a little Pam type spray to the bottom of the parchment paper so it adheres to the baking sheet.
Pistachio Dessert - from my mom's recipe book
Crust
1/2 cup butter
1 cup water
1 cup all purpose flour
4 eggs
Filling
1 (8 oz.) package cream cheese, soft
3 cups whole milk
2 (3.4 oz.) packages pistachio instant pudding mix
1 (8 oz.) container Cool Whip
1/4 cup Chocolate syrup (good quality)
1/2 cup pistachios, rough chopped
Preheat oven to 400 degrees. Grease a 15x10x1-inch pan. Into a saucepan heat the butter and water to boiling. Stir in flour and reduce heat to low stirring vigorously for about 1 minute until mixture forms a ball, remove from heat. Beat in eggs all at once and continue beating until smooth. Spread dough into pan. Bake about 30 minutes, remove to cool about 30 minutes. Crust will be puffy but that is OK. Into a large bowl of electric mixer beat cream cheese and 1/4 cup milk on low until smooth. Add remaining milk and dry pudding mix, beating until smooth and slightly thickened. Spread over cooled crust and then spread on Cool Whip. Refrigerate uncovered about 2 hours. Just before serving drizzle over chocolate syrup and sprinkle with pistachios. Cut into pieces storing leftover in refrigerator covered.
Rhubarb Pistachio Dessert Sauce
12 stalks pretty red rhubarb, ends removed and trimmed (you can use frozen)
1/2 tsp. cardamon
1/4 tsp. freshly ground nutmeg
pinch of salt
1/2 cup honey or to your sweetness taste
1 tsp. pure vanilla extract
1 tsp. rose water
Greek plain yogurt (good thick quality)
1/2 cup pistachios, rough chopped
Cut the rhubarb into 1-inch pieces and place into a saucepan with 1/4 cup cold water. Cover and bring to a boil then reduce to simmer, after about 5 minutes, stir in cardamon, nutmeg and salt cooking about 5 more minutes. Remove from heat and stir in honey and vanilla. Let cool and stir in rose water. Chill in refrigerator. To serve; place yogurt into serving bowls and spoon over some of the luscious rhubarb sauce. Scatter on some pistachios over top. Love, love, love this!
Pistachio, Vanilla and Strawberry Semifreddo - another favorite of mine - Please note this dessert takes some time so if you don't have it, don't attempt to make until you do. It is worth the effort and looks beautiful when you slice into it
1 cup unsalted pistachios
1/4 cup sugar, plus 4 Tbl.
1 cup whole milk, divided
1/4 tsp. almond extract
1 vanilla bean, halved lengthwise
1 cup fresh ruby red strawberries, hulled and halved1 tsp. pure vanilla extract
2 eggs, room temperature
pinch of salt
1 1/3 cups heavy whipping cream
Line a 9x5 loaf pan with 2 layers of plastic wrap, leaving a lot of overhang on all sides. Grind pistachios and 2 Tbl. sugar in food processor until finely chopped. Transfer the pistachio mixture to a small saucepan and add 1/2 cup milk bringing to a boil. Remove from heat and cover steeping 20 minutes. Set a fine mesh strainer over a bowl and strain, discarding solids. Stir in almond extract. Place the remaining 1/2 cup milk into a clean saucepan and scrap seeds from vanilla bean; add to milk and bring to simmer. Remove from heat, cover and steep for 15 minutes. Strain over a bowl, discarding solids and chill the vanilla mixture. Puree the strawberries with 2 Tbl. sugar in food processor to smooth. Set a fine mesh strainer over a bowl and press solids to extract juice, discard solids. Stir in the vanilla extract and set aside. Whisk the eggs, salt and remaining 1/2 cup sugar into a bowl and place over a double boiler. Beat egg mixture on high speed until it triples in volume and instant read thermometer registers 170 degrees. Remove bowl from double boiler and continue beating until thick and cool about 3 to 4 minutes. Add 1/3 of the egg mixture to each of the pistachio, strawberry and vanilla mixtures folding in just to blend. Next beat cream in a large bowl to soft peaks. Add 1/3 of the cream to each of the pistachio, strawberry and vanilla mixtures folding in just to blend. Cover vanilla and strawberry mixtures and chill. Pour pistachio mixture into pan smoothing top; cover and freeze to firm about 45 minutes. Gently pour the strawberry mixture over the pistachio layer, smoothing top and freeze 45 minutes. Finally, do the same with the vanilla mixture and freeze 4 hours. When ready to serve remove from pan and slice into pieces.
Pistachio Cranberry Cookies
1/2 cup butter, soft
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 tsp. pure vanilla extract
1/2 tsp. orange extract
1 tsp. orange zest
1 3/4 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda and baking powder
1 cup rice crispy cereal
1/2 cup old fashioned oats
1/2 cup dried cranberries, rough chopped
1/2 cup pistachios, rough chopped
Into a large bowl of electric mixer cream the butter, oil and sugars to light and fluffy. Beat in egg, vanilla, orange and zest. Into a bowl combine flour, salt, baking powder and baking soda and gradually add to creamed mixture, mixing to combine. Stir in rice cereal, oats, cranberries and pistachios. Drop on to ungreased baking sheets about 2-inches apart. Bake for about 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.
Bon Appetit
1/2 cup butter, soft
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 tsp. pure vanilla extract
1/2 tsp. orange extract
1 tsp. orange zest
1 3/4 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda and baking powder
1 cup rice crispy cereal
1/2 cup old fashioned oats
1/2 cup dried cranberries, rough chopped
1/2 cup pistachios, rough chopped
Into a large bowl of electric mixer cream the butter, oil and sugars to light and fluffy. Beat in egg, vanilla, orange and zest. Into a bowl combine flour, salt, baking powder and baking soda and gradually add to creamed mixture, mixing to combine. Stir in rice cereal, oats, cranberries and pistachios. Drop on to ungreased baking sheets about 2-inches apart. Bake for about 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.
Bon Appetit
"My soul waits in silence for God only." - Psalm 62:1
"Love is patient, love in kind" - 1 Corinthians 13:4
"You are our Father; we are the clay, and You our potter; and all of us are the work of Your hand." - Isaiah 64:8
"He who dwells in the shelter of the Most High will abide in the shadow of the Almighty." - Psalm 91:1
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